Description
A fresh and vibrant pasta dish with juicy tomatoes, tender chicken, and basil, perfect for a light summer dinner.
Ingredients
- 1 pound boneless skinless chicken breast cut into 1 inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 8 ounces penne pasta
- 4 cups water
- 1/2 teaspoon salt
- 2 cups cherry tomatoes diced
- 1/4 cup fresh basil chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring water and salt to a boil and cook the penne pasta for 9 to 11 minutes until al dente. Drain and set aside.
- In a bowl combine diced tomatoes, basil, garlic, olive oil, lemon juice, salt, and black pepper. Stir and let sit to develop flavor.
- Season the chicken pieces with salt, black pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until golden and cooked through.
- Reduce heat to medium and add the cooked pasta to the skillet with the chicken. Toss gently to combine.
- Remove from heat and fold in the bruschetta mixture so it stays fresh and vibrant.
- Toss lightly and serve immediately.
- Ensure the chicken reaches an internal temperature of 165 degrees F before serving.
Notes
- For extra flavor, add a sprinkle of shredded mozzarella just before serving and let it soften slightly from the heat.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Skillet
- Cuisine: American